Category: Magazine

We’re often pessimistic when it comes to vegetarian dishes. It’s mainly the guys – it seems to offend their masculinity!

This is a cheap yet really tasty dish that I would happily make again. It’s quite easy to switch up or down depending on what meal you fancy it for. It’s from the Sainsburys September magazine, however there are so many similar recipes online… I think it is more what you pair it with, and the avocado salsa was the game changer here!

For the salsa – Peal and dice the avocado. Finely dice a quarter of a red onion. Toss the onion and avocado in lime juice and add a handful of chopped coriander, salt and pepper.

To be more healthy you could use poached eggs rather than fried, and we decided to add a small salad.

We’re going to try this salsa in one of our favourite meals – Pulled Pork Wraps. Definitely one to watch out for!

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And they were worth every penny! The addition of chorizo to fish cakes made them so much more exciting, it even created a little bit of heat which was warmly welcomed. With only 3 steps in the recipe, you would think this is a quick one to make… but it really isn’t! We found this recipe in the Notebook Magazine (free with the Sunday Mirror).

Mash the peeled new potatoes and flake in the cod.

Finely chop the chorizo and parsley, add to the potato mixture and combine. Season with salt and pepper. Shape into 2-3 patties. Dip each one in the flour, then the beaten egg and then the breadcrumbs,

Heat a glug of olive oil in a frying pan over a medium heat and fry each fish cake for 5 mins each side, or until golden, crisp and piping hot.

Step 3 alone is at least 2 steps, and it takes a while to even get to step 1! However, regardless of the lengthy process I think we will be making these again. We served them with sweet potato wedges and a leafy salad.

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We thought we would give this vegetarian dish a try, sourced from Sainsbury’s magazine. I even had cauliflower rice to top off the healthiness! (Although the photograph contains the white rice option.)

The recipe includes a scotch bonnet chilli but we opted for dried and fresh chilies as we had these available. Some of the heat actually comes from the peppercorns… which was a mini work out just to crush!

Even the hammer made it’s way into the equation as we broke into the coconut to flake and toast… but when you have more than one pair of hands it isn’t so time consuming doing these things!

The sauce created is really flavoursome, and the variety of vegetables is lovely. I would definitely recommend mixing up the types of tomatoes and peppers you use; it makes it really colourful too! The curry had a nice level of heat… should have saved some mango lassi!